now, i'm right back on the health wagon (i might have tumbled - ok, full on fell - off while in canada) and i'm back to my old exercise ways...and goodness it feels great to be back at the gym and on the road - i'm allowed to run for 10 minutes at time, which is nothing, but something at least.
in an effort to keep the calorie explosion also known as my diet in check i've decided to do a little remake of my family's very favourite muffins...i love banana muffins so much that i intentionally buy more bananas than i can eat in a week - purely so that i can bake with them. ripe bananas also freeze very well, so if you don't have time to use them immediately, just throw them in the freezer, at the moment we've got half a dozen waiting to be used!
usually it's banana chocolate chip, with plain flour, butter and chocolate chips...
now it's banana blueberry with flaxseeds and yogurt added...in the coming weeks i hope to continue the remake with some substitutions to the sugar and flour...
3 mashed ripe bananas
1/4 cup melted butter
1 tbsp plain, fat free, yogurt
3/4 cup granulated sugar
1 cup all-purpose flour (plain flour for the brits)
1/2 cup ground (milled) flaxseeds
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup blueberries
- preheat oven to 375F/190C
- combine wet ingredients with sugar
- stir in dry ingredients
- fold in blueberries
- in a greased muffin tin drop approx 2 tbsp of mixture
- bake for 20 min or until tops are golden and knife comes out almost clean (banana muffins are incredibly moist so it's nearly impossible to get an entirely clean knife...)
my remake drops the calorie count by only 10 calories (196 kCal a muffin), but really ups the fiber count and increases the protein. it also reduces the fat content with less butter. and having just had one, i can say they're pretty tasty!